Our caper leaves come from the same prized caper plants as our capers and caperberries. On the Sicilian island of Pantelleria, where a rare variety of caper plant called spinosa nocellara grows, capers are harvested and processed following the traditions of generations of islanders whose livelihoods have depended on the production. Convinced that the best caper plants make the best leaves, Gabriele Lasagni of La Nicchia perfected the art of cultivating and preserving this unique product. For Gabriele, the ability to use the leaves as well as the capers and caperberries offers another way to sustain farmers on an island with scarce resources.

Since its founding, the company has expanded to include caperberries (cucunci in Sicilian dialect) and Zibibbo raisins. La Nicchia strives to present the best of what the land has to offer, crafted in the simplest way possible.